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Shinin' Times at The Fort, stories,recipes and celebrations at the landmark Colorado restaurant Library Binding – November 15, 2010
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"This georgeous book with its tempting, do-able recipes and almost edible photographs is a fitting tribute to The Fort, an American treasure. It amply reflects the high quality and festivities guests enjoy at this truly unique restaurant that celebrates our historic Western Kitchen with lusty, delectable and underrepresenteded fare." --Mimi Sheraton, contributor to the New York Times, Vanity Fare, Time Magazine
"The Fort is where I had my first tastings of authentic Western food. Holly Arnold extended the invitation to me, which came along with extrodinary hospitality and food. I am delighted that these same sentiments and delicious recipes, such as the roasted buffalo bone marrow bones, are captured by Arnold in her first cookbook, Shinin Times at the Fort." --Lidia Bastianich, restauranteaur, author of Lidia Cooks from the heart of Italy, and Lidia's Italy, among others
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First, a few basics about the book's construction and ease of use. Because this is a large hardback, it conveniently remains open at all points within covers so it is easy to use without a cookbook holder. Additionally, the high quality paper makes it possible to quickly wipe up spills
without damage to the page. No nutritional information is provided for each recipe.
The recipe ingredients are printed in ten point font with orange ink which makes reading the book while it lays on a countertop a little difficult. Other than the name of the dish, the rest of the recipe is printed with black ink. Most of the ingredients are easy to find, but for most of the more unusual items there is a good "sources: where to find it" section in the back of the book although I didn't find a vendor on the list for rattlesnake meat or Rocky Mountain oysters.
The book is full of photographs although there are not many of the actual prepared dishes. For example, in the Beginnings chapter there are twelve recipes but only three photographs of the food. I have listed the recipes below for those familiar with The Fort restaurant menu and are searching for a favorite dish to prepare at home.
Chapter 1: How The Fort Came to Exist, presents a detailed history of the restaurant and the Arnold family.
Chapter 2: Beginners.Read more ›
Most Recent Customer Reviews
THIS IS NOT ONLY A GREAT COOKBOOK BUT A GREAT HISTORY BOOK ABOUT BENT'S FORT.
I WAS VERY PLEASED TO FIND A COPY